By Bernadette Kathryn, LMT, IHLC


This is a surprisingly easy soup to make that is incredibly comforting, satisfying, delicious, low-fat and fully sanctioned!  You can make it with crab, lobster, shrimp or your favorite firm flesh fish. Add fresh vegetables, a sandwich or salad to round out the meal and you will never think of this as a diet.  It is elegant enough for company or a romantic dinner for two ~ add a crisp white wine, candles and some sexy music and you are good to go!


Shrimp Bisque
  • 1 QT fresh shrimp stock
  • 1 Cup white wine
  • ¼ Cup dry sherry
  • 2 LB fresh shrimp with shells
  • 1T butter
  • 4 medium size shallots chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, chopped
  • 1 sweet red pepper, chopped
  • 2 Cups organic sweet corn
  • 1 Cup skim milk or ¼ Cup cream
  1. Chop and sweat the shallots & garlic in butter
  2. Add jalapeño and cook for 2 mins until soft
  3. Add white wine & dry sherry, reduce to ½
  4. Add shrimp stock and continue to reduce to ⅓
  5. Peel & devein shrimp (save the shells to make shrimp stock for future use & freeze)
  6. Slice shrimp in half lengthwise
  7. Add Shrimp to pot and cook 2-3 minutes
  8. Remove ½ the shrimp and set aside
  9. Puree the other half of the shrimp with the shallots, garlic and jalapeño in blender until smooth
  10. Return puree to the pot and add red pepper and corn to heat through
  11. Chop other half of shrimp into slightly smaller pieces and return to the pot
  12. Taste and adjust the seasonings